Alma record. (Alma, Mich.) 1878-1928, 1887-08-19
DOMESTIC HINTS.
FLOUR PUDDING

| FLOUR PUDDING
One quart of sweet milk; wet and
stir smoothly into a little OF this cold
milk six tablespoonfuls Of flour. When
the remainder of the milk boils. stir in
this wet flour. boil ten minutes more
and set away 10 cool. When cold, add
the well-beaten yolks of six eggs, then
the whites, which have been beaten to
foam that will pile up; now beat this
into the cold pudding until it all looks
even and light. Bake another half
hour and serve hot.
CHEESE oMELET.
Butter and cut into quarters a suiii-
cent number of slices of stale bread to
line medium-sized pudding-dish.
Over this CRATE a little dry cheese or
cut it in small pieces; add another lay
er of bread. then cheese, and so on
until the dish is nearly full. Make a
custard of one pint of milk, two eggs
and little salt. Pour this over the
bread and cheese and bake half-hour
in n quick oven.
sAGo PUDDING.
Take half cupful of sago, put In a
stew pan with pint of milk and the
yolks of two beaten eggs; keep stirring
until the grains are transparent. then
they are done; take from the stove and
flavor with a teaspoonful of vanilla or
lemon. For frosting beat the two
whites of the eggs with cupful OF
powdered sugar; flavor with vanilla or
lemon.
STRAWBERRY ICE.
Take two quarts of Strawberries. put
them into muslin bag, dip them in
hot water and squeeze out the juice I'M
til nothing but the pulp remains. To
every cupful of juice add three table
spoonfuls of sugar and the same
amount of cold water; put in freezer.
pack in ice we'll sailed and covered
with bran and freeze. Serve in tiny
glasses or deep saucers.
SCRAMBLED EGGS.
Break six eggs into bowl and sea-
son with salt and pepper. Pour into a
heated skillet, containing one table
spoonful melted butter, and rs the eggs
cook, turn them up constantly from the
bottom. Serve them slightly dried.
The eggs should never be stirred, only
the yolks broken, "a they will present
better appearance than when beaten.
FRENCH ROLLS.
OF light bread dough, take as much
as will make one loaf Work into this
one egg. one heaping tablespoonful OF
lard. two OF white sugar. Set in q
warm place torise. When light, work
down, knead again, when very light
and puffy, roll out. Cut with biscuit
cutter. When raised bake twenty min
utes in quick oven.
CREAM CAKE.
Half-cup butter, two cups sugar,
three eggs beaten in one cup sweet
milk. three cups flour, three teaspoon
fuls baking powder. Cream for filling;
One pint milk, let come to a boil add
half-cup flour, one cup sugar, two eggs
boil few minutes; flavor with lemon
or vanilla and lump of butter. This
makes six layers.
BUTTERMILK MUFFlNS.
Beat hard two eggs into n quart Of
buttermilk, stir in flour TO make n
thick batter, about quart and lastly
a poonful of salt and the same OF
soda. Bake in hot oven in well
creased tins. Mullins of all kinds
should only be cut just round the edge,
then pulled open with the fingers
BEEF oMELETrE.
Chop the raw beef fine and put into
the frying pan with lump of butter;
stir until very brown. but not too well
done, then add several well beaten eggs;
stir we'll and serve at once. Ii pre-
| ferred, it can brown on one side and
be Tapped over like an ordinary egg
| omelette.
PUFFEr.
One quart Of sifted -four, in which
mix thoroughly two teaspoonfuls OF
good baking powder, butter the size OF
powdered sugar, two eggs well beaten,
mix very smooth and add one pint Of
sweet milk; immed stely.
GINGER COOKIES.
One cup of molasses, one cup OF
sugar, one cup of butter, one tops pooh.
full salt, two dessortspoonfuls ginger.
one teaspoonful Soda one-half cup
warm water poured on soda, then put
in molasses and stir well before putting
in the other ingredients.
OYSTER FRITTERs.
Make a batter of one cup four half
teaspoonful baking powder, pinch salt,